TWD- Great Grains Muffins

Today's Tuesday's with Dorie recipe- Great Grains Muffins, was chosen by Christine, who blogs over at Happy Tummy. You can find the original recipe on her blog.

I made these a few days ago and since I was still working my way through "the month without using or buying butter", I had to switch things up a bit in these muffins. I just used a little bit more low-fat buttermilk and some canola oil to make up for the butter that I cut out. I like muffins better when they aren't made with butter anyway, because then they seem healthier and more like breakfast food and less like cupcakes or dessert.

I also used more whole wheat flour than the recipe originally called for and used raw honey instead of maple syrup because I didn't have any maple syrup on hand. I used raisins and sunflower seeds for my mix-ins.

These muffins were delicious. They tasted healthy, but once again, that is what I like muffins to taste like. The oatmeal and cornmeal gave them great texture and flavor.

Go see what the other TWD-er's thought about these Great Grains Muffins by checking the LYL page over at TWD!

Great Grains Muffins

adapted from Baking From My Home to Yours by Dorie Greenspan

2/3 cup all purpose flour

2/3 cup whole wheat flour

1/3 cup cornmeal

1/3 cup old-fashioned oats

1/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cup + 2 Tablespoons low-fat buttermilk

1/3 cup raw honey

2 large eggs

1/4 cup canola oil

1/3 cup raisins

1/3 cup roasted sunflower seeds

Preheat oven to 400 degrees. Butter or spray a muffin tin

In a large bowl, whisk together the flours, cornmeal, oats, sugar, baking powder, baking soda, and salt. In a large glass measuring cup, whisk together the buttermilk, maple syrup, eggs, and melted butter. Pour the liquid ingredients over the dry and gently, but quickly stir together. Don’t worry about being thorough — if the batter is lumpy, that’s fine. Stir in the fruit or nuts, if you are using them. Divide batter evenly among the muffin cups.

Bake for 16-18 minutes or until the tops are gold and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes, then carefully lift each muffin out of its mold and onto the rack to cool